Caramelized Pears

• 1 lemon
• 6 slightly under-ripe pears
• 2 tablespoons butter
• 1/2 cup flowery white wine, such as riesling
• 1/4 cup superfine sugar
• black pepper
• creme fraiche (recipe is in my recipes)

1. Squeeze juice from lemon.
2. Measure and reserve 1 tblsp of juice; add remaining juice to cold water in large bowl.
3. Pare, quarter and core one pear at a time and place in acidulated water.
4. Drain pears; pat dry with paper toweling.
5. Heat butter in large skillet over medium-high heat.
6. When foam subsides, add pears; increase heat to high.
7. Saute pears until just golden on all sides, about 10 minutes.
8. Add wine.
9. Boil and cook until wine is reduced to thick glaze, about 5 minutes.
10. Sprinkle pears with sugar and reserved lemon juice.
11. Cook, stirring gently, over medium heat, until pears are lightly glazed.
12. Give a good grind (but not too much) of coarse black pepper.
13. Serve warm with a dollop of creme fraiche.

lemon, pears, butter, flowery white wine, sugar, black pepper, creme fraiche

Taken from www.food.com/recipe/caramelized-pears-62514 (may not work)